I'm looking for an ice cream recipe I can make in a classic churn-style machine. My wife asked for some homemade ice cream after being disappointed in my Ninja Creami creations. Does anyone have a recipe that they like and would be willing to share?
This is how I my Dad made it long ago. Very simple, and tastes amazing.
Ingredients
1x2x3x
▢ 1¾ cups heavy cream
▢ 1¼ cup whole milk
▢ ¾ cup sugar
▢ ⅛ teaspoon fine sea salt
▢ 1 tablespoon vanilla extract or 1 vanilla bean split in half lengthwise
Instructions
Pour 1 cup of the cream into a saucepan and add the sugar and salt. If using a vanilla bean, scrape the seeds of the bean into the mixture and then add the vanilla pod to the saucepan.
Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla extract (if using extract). Whisk to combine and chill in the refrigerator.
When ready to churn, remove the vanilla pod, whisk the mixture again, and pour it into the ice cream maker. Churn according to the manufacturer's instructions.
Serve immediately or transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve.
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If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Here is the recipe I follow, kinda adapted from one my parents used the entire time I was growing up in the 70's. We made LOTS of ice cream. I usually make it 3-4 times every summer.
This is a 4 quart recipe. Scale as needed. It is a NO COOK recipe. We never worried about raw eggs growing up. These days I use Egg Beaters, or omit the eggs entirely, due to safety concerns. I have one grandkid with an egg allergy, so omitted them entirely last summer. For the chocolate variation - no one seems to sell the cans of Hershey's syrup anymore, so I just measure out 2 cups of it.
Directions:
In a mixing bowl, beat the eggs, then add sweetened condensed milk, salt, vanilla and cream and sugar. Mix on low until combined, adding several cups milk as needed to thin the mixture.
Pour mixture into ice cream churn, and top off with milk to the fill line. Add paddle and lid.
Churn according to ice cream churn directions.
Variations:
Chocolate ice cream - add 16 ounce can of Hershey's chocolate syrup, and omit 1/2 cup sugar.
Strawberry, peach, etc - just add the fruit to the churn.
According to Serious Eats, you can pasteurize raw eggs in a sous vide bath. 135° for 75 minutes. I haven't done it, but it's not supposed to change the egg in a meaningful way besides killing off the Salmonella.
Our old one was a wooden tub with an aluminum container. I remember sitting around for days, days I say, at family reunions adding ice and rock salt until it was ready. Then it was gone in five minutes.
Oh yes. the wonderful memories. Oh, and making sure the drain hole didn't get blocked or else the salty icy water would somehow get into the can of the ice cream maker's lid.
John "JR"
Minnesota/ United States of America
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Old Fashioned Ice Cream Recipe
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